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Ingredients

• ✓ venison tenderloin
• italian dressing
• bacon
• cream cheese
• jalapeno pepper
• seasoning salt

Instructions

1. 1 Cut venison tenderloin into 12 strips lengthwise. Toss with Italian dressing; marinate for 1 hour in the refrigerator.
2. 2 Preheat a grill for medium heat and lightly oil the grate.
3. 3 Lay a strip of venison on top of a strip of bacon. Place 1 teaspoon of cream cheese at one end, and top with a slice of jalapeño. Roll up and secure with a skewer. Repeat with remaining ingredients. Season wraps with desired amount of seasoning salt.
4. 4 Cook wraps on preheated grill for 10 minutes; turn wraps over and continue to cook until bacon is crisp.

By LESAXTON

Ingredients

• ✓ venison tenderloin
• red wine
• apple cider vinegar
• onion
• garlic
• bay leaf
• thyme
• rosemary

Instructions

1. 1 Combine the red wine, cider vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. Transfer to a large resealable bag, and put the venison tenderloin into the bag. Close tightly, pressing out as much air as you can. Place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Remove meat from marinade, and place on a roasting rack in a roasting pan.
3. 3 Roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. For medium rare, the internal temperature of the roast should be at least 150 degrees F (65 degrees C) when taken with a meat thermometer. Let the roast stand for 15 to 20 minutes before carving.
4. 4 While the tenderloin roasts, heat marinade in a saucepan over medium heat. Simmer until the liquid is reduced by 1/3. Serve with venison.

By REDWINE48

Ingredients

• ✓ venison tenderloin
• brown sugar
• soy sauce
• worcestershire sauce
• garlic
• bacon
• toothpick
• white sugar

Instructions

1. 1 Whisk brown sugar, soy sauce, Worcestershire sauce, and garlic together in a bowl until brown sugar is dissolved; pour into a resealable plastic bag. Add tenderloin, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C) with a rack positioned in the center of the oven.
3. 3 Remove tenderloin from marinade and shake off excess. Discard remaining marinade. Wrap 1 strip bacon around tenderloin, starting at one end; secure it with a toothpick. Continue wrapping bacon around tenderloin until covered with bacon and secured with toothpicks; place on a broiler pan.
4. 4 Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven; sprinkle with white sugar. Turn on the oven's broiler.
5. 5 Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so bacon doesn't burn. Transfer tenderloin to a cutting board; rest for 10 minutes. Slice tenderloin between bacon strips.

By beansncornbread

Ingredients

• ✓ venison tenderloin
• vegetable oil
• bacon drippings
• all-purpose flour
• salt
• black pepper
• egg
• milk
• bread crumb
• cracker crumb
• lemon juice

Instructions

1. 1 Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
2. 2 Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
3. 3 Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
4. 4 Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.

By Clint Wigen

Ingredients

• ✓ venison tenderloin
• olive oil
• garlic
• dry bread crumb
• flat-leaf parsley
• parmesan cheese
• salt
• pepper
• arugula
• lemon

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
3. 3 Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
4. 4 Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

By reneebiscoe

Ingredients

• ✓ venison tenderloin
• black pepper
• salt
• cornstarch
• herb salt
• sage
• thyme
• juniper berry
• herbes de provence
• bay leaf
• garlic
• vegetable broth powder
• balsamic vinegar
• red wine
• shallot
• tomato
• ghee
• water
• porcini mushroom

Instructions

1. 1 Place mushrooms in a small heat-proof bowl; cover with boiling water and soak until soft, about 15 minutes. Drain; reserve soaking liquid. Finely chop mushrooms; add to reserved soaking liquid and set aside.
2. 2 Rinse venison under cold running water; pat thoroughly dry with paper towels. Cut venison into ¾-inch slices.
3. 3 Melt ghee in a large skillet over medium-high heat. Sear venison slices, in batches, until lightly browned on both sides, making sure not to overcrowd the skillet, 5 to 10 minutes per batch. Transfer venison to a slow cooker.
4. 4 Add mushrooms, soaking liquid, tomatoes, shallots, red wine, balsamic vinegar, vegetable broth powder, garlic, bay leaves, herbes de Provence, juniper berries, thyme, sage, and herb salt to slow cooker; stir well.
5. 5 Cover slow cooker. Cook on Low for 3 hours.
6. 6 Whisk 3 tablespoons cooking liquid and cornstarch together in a small bowl until cornstarch is dissolved; stir into slow cooker until well combined.
7. 7 Cook until sauce has thickened and venison is tender, about 1 hour more, stirring occasionally; season with salt and black pepper.

By nch